HEAD TO HEAD: Battle Margarine – Fleischmann’s vs Earth Balance

cookie 001 Read all about today’s misadventures in creating the World’s Ugliest Chocolate-Chip Cookie, as well as a preliminary review of this not-quite-revolutionary new margarine substitute, on my real blog, here.

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Baking in Israel? Beware of FAKE condensed milk

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If you didn’t know any better – like I didn’t when we first came here – you’d probably assume, with good reason, that both of these tins contained condensed milk: But that’s where you’d be wrong.  Sure, at least at first glance, the Hebrew text is exactly the same: חלב מרוכז וממותק / chalav merukaz umemutak / concentrated sweetened milk.  But the English is different, and therein lies the key difference between the two – the one on the right is FAKE. Here are the ingredients of the real thing (on the left): Milk (55%), sugar (45%).  That’s it.  Pure and simple. Now, here are the ingredients
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It’s Adar… so let’s get cooking! Kosher Cooking Carnival (KCC)

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Life really does get cooking at this time of year… kind of literally.  I’m usually pulling out of my winter hibernation just in time for yom tov cooking/baking, first in a fun Purim way and then in a dead-serious Pesach way. This carnival is about all things kosher and cooking.  If your blog is, too, or if you’ve blogged about kosher food on another blog, then you’re welcome to join us!  Last month’s KCC was hosted by Batya at me-ander Next month’s KCC will be hosted… well, that’s TBD.  (If you blog about food, why not step up?) For more information and an upcoming schedule, visit our facebook page So what’s doing in kosher food? What we’re eating First of all, with Pesach on the way, you should be inventorying your food and trying to use up what you’ve got.  If you haven’t already, there’s still time to start, as Batya does at her blog me-ander in Pre-Passover Inventory Time .  She says, “Sometimes I'm totally amazed at what h...
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No corn syrup? Make your own with only 3 ingredients!

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One of the basic baking ingredients that’s particularly tough to come by in Israel is corn syrup.  And some Fridays, it seems like every single recipe I want to try – whether it’s pecan pie (or the pecan bars I made today!), peanut brittle , or something else – relies on a generous quantity of the stuff.  Corn syrup in a recipe isn’t just for flavour, so as most people have found, you usually can’t just substitute something else, like honey, maple syrup, or straight sugar.  Corn syrup does some kind of magic that I can’t explain and helps things thicken up and set, especially in candy making.  (If you know, feel free to explain it to me in the comments!) But there is one thing you can substitute:  INVERT SUGAR. Invert sugar is a sugar-water syrup that’s been boiled to 236°F (114°C) and then cooled off slightly.  At that temperature, the sugar turns… well, magical.  Again, explain it to me in the comments.  But essentially – it turns into cor...
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More delicious kosher morsels!

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